- 2 packages (10 ounces each) wheat crackers
- 1/2 cup canola oil
- 1 envelope ranch dip mix
- 1 tablespoon chardonnay or other dry white wine
- 1 teaspoon garlic powder
- 1 teaspoon dill weed
- Place crackers in a large bowl. Combine the remaining ingredients; pour over crackers and toss to coat. Transfer to two ungreased 15-in. x 10-in. x 1-in. baking pans.
- Bake at 250° for 45 minutes or until crisp, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container. Yield: 9 cups.
Originally published as Chardonnay Crackers in Taste of Home Christmas Annual Annual 2009, p110
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Dec. 20, 2010
"Easy to make and very tasty! Will definately make them again!"